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Author Topic: My First Smoked Roast  (Read 1977 times)

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Offline K-Guy

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Re: My First Smoked Roast
« Reply #20 on: November 25, 2019, 09:03:26 AM »
So I was left to my devices Saturday night as the wife was out with my son for supper and a show. In the morning I was in the grocery store and spied the Johnsonville brats on sale. So supper was hickory smoked brats withe fried potatoes.

 
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Offline Chuck White

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Re: My First Smoked Roast
« Reply #21 on: November 25, 2019, 02:40:05 PM »
Now, that'll make a meal!  digin_2
~Chuck~
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Offline olcowhand

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Re: My First Smoked Roast
« Reply #22 on: November 25, 2019, 06:25:56 PM »
So I was left to my devices Saturday night as the wife was out with my son for supper and a show. In the morning I was in the grocery store and spied the Johnsonville brats on sale. So supper was hickory smoked brats withe fried potatoes.
(Image hidden from quote, click to view.)

I'll typically throw some brats in the smoker while I've got a long smoke going. Pull them out after about 45 minutes, and they're like a snack that is a foretelling of the flavor to come later.
They say the mind is the first to go; I'm glad it's something I don't use!

Ezekiel 36:26-27

Offline K-Guy

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Re: My First Smoked Roast
« Reply #23 on: March 04, 2021, 09:53:30 AM »
Finally got warmer weather and a chance to get the smoker going this weekend. I made a marinade of Asian seasonings (shaoxing wine, soy sauce, orange juice, hoisin sauce, sesame oil and the usual powdered spices) two days before but after smoking it with hickory wood it tasted really good but not Asian. Added to this. I forgot to say that this was a small sirloin roast.



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Offline Raider Bill

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Re: My First Smoked Roast
« Reply #24 on: March 04, 2021, 10:34:32 AM »
Tender?
How long and what temp?
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Offline Runningalucas

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Re: My First Smoked Roast
« Reply #25 on: March 04, 2021, 01:30:06 PM »
That's a good looking roast; I use hickory most often when smoking, a little salt, pepper, and paprika works for me.
Life is short, tragedy is instant, it's what we do with our time in between that matters.  Always strive to do better, to be better.

Offline Walnut Beast

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Re: My First Smoked Roast
« Reply #26 on: March 04, 2021, 02:29:07 PM »
Finally got warmer weather and a chance to get the smoker going this weekend. I made a marinade of Asian seasonings (shaoxing wine, soy sauce, orange juice, hoisin sauce, sesame oil and the usual powdered spices) two days before but after smoking it with hickory wood it tasted really good but not Asian.


(Image hidden from quote, click to view.)

Looks and sounds really tasty 😋 

Offline K-Guy

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Re: My First Smoked Roast
« Reply #27 on: March 04, 2021, 02:59:44 PM »
Tender? How long and what temp?

Very Tender
175F for about 2 hrs
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Offline mike_belben

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Re: My First Smoked Roast
« Reply #28 on: March 06, 2021, 09:50:40 PM »
Timely thread.  I am gonna try smoking for the first time in the next few days on my homemade evaporator barbecue stove thingy.. It doesnt have conventional intake/exh temperature controls but i have a lot of influence on the path of the heat and smoke and whether the meat is in it or on the edge or outside it.  


Ive got a venison ham trimmed up and sitting in a rub of half kosher salt, half domino cane sugar and a few chugs of my own maple syrup.  I think ill also do beans and tinfoil potatoes.. And i have bacon that im tempted to wrap the hams in just because bacon.   But im not sure.  Total newb to smoke.

 

Grill grates, pan or tinfoil?  High heat first to sear outsides or super slow creeping up to high heat or ..  I dunno what my game plan is.  Have dry red maple, hickory and red/white oak.  Some black cherry too but i dont think its totally dry.


Im hoping for a moist, tender slicing meat to put in wraps.  Theres no connective tissue or fat in this particular ham. 
Isaiah 48:10

Offline olcowhand

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Re: My First Smoked Roast
« Reply #29 on: March 07, 2021, 06:41:17 AM »
Mike,
I've never smoked venison, so I can't help there, but.... 
You just created a new phrase I'm going to use any time someone asks me why I'm doing something that is just the right way to do it: "Because Bacon!". That sums it up perfectly...
"Why do you spend so much time sharpening your saw?"   "Because Bacon...."
I also am tempted to fire up the smoker during this streak of milder weather we have coming... Maple, Red Oak, Cherry or Apple for me.
Steve
They say the mind is the first to go; I'm glad it's something I don't use!

Ezekiel 36:26-27

Offline mike_belben

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Re: My First Smoked Roast
« Reply #30 on: March 07, 2021, 07:31:04 AM »
Because i can?  


no sir.  Because baCAN.

digin1
Isaiah 48:10

Offline Tacotodd

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Re: My First Smoked Roast
« Reply #31 on: March 07, 2021, 08:14:50 AM »
After all, isnt it ALWAYS, no matter what, about the food. Even critters gotta eat. THEY say money makes the world go round, nah, its food you dummies! 

But good smoked food is always a treat!
Trying harder everyday.

Offline K-Guy

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Re: My First Smoked Roast
« Reply #32 on: March 08, 2021, 09:44:00 AM »

We some of the leftover roast in a taco dip with regular taco seasoned hamburger this weekend(no pics, it didn't last long) and it added even more taste to it!!

Mike
Be very careful with that venison. I haven't done any of it before but I would think that a low temperature (175) would be best. Hopefully someone else here has done some.
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Offline mike_belben

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Re: My First Smoked Roast
« Reply #33 on: March 08, 2021, 01:42:27 PM »
Yes, youre right.  I studied up and 175 to 250f seems to be the smoker temp consensus.  120-150f meat temp range suggested.. With 130-135 being what most shoot for.  



My setup is a better oven than a smoker.. Its gonna be a challenge to keep it that cool but i may try it today.  Baked a potato last night just to burn off all the icky stuff. 
Isaiah 48:10

Offline mike_belben

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Re: My First Smoked Roast
« Reply #34 on: March 09, 2021, 08:50:33 AM »




It was okay.  Not my best but it was soft and moist and didnt get burned.  And i learned a lot about how a smoker behaves.  Not shown was a pot of baked beans with onion, corn, bacon and tomato that was excellent with smoke.  The potato was perfect too.  The tinfoil had butter, garlic powder, diced onion, salt and a burger season i love.
Isaiah 48:10

Offline Tacotodd

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Re: My First Smoked Roast
« Reply #35 on: March 09, 2021, 10:05:01 AM »
Thats MY kind of dishes, works pretty good for starting a fire 🔥 
Trying harder everyday.

Offline mike_belben

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Re: My First Smoked Roast
« Reply #36 on: March 09, 2021, 04:36:44 PM »
last night i was a little disappointed in my smoked deer roast.  for one, i normally soak and wash venison in water a few times as it thaws.  this gets rid of old blood and a lot of what people call gamey flavor. well i forgot to do that so it had some gamey.  i can normally make deer taste like beef.  game doesn't bother me but ...

since i had shot it full of maple syrup, salt and sugar juice it had a sort of glazed ham sweetness that just didn't seem right when mixed with game flavor. and being that incredibly soft.. my brain was telling me this is raw.  I'm used to hot flame grilling which hardens stuff up, at least on the outside.  well my whole roast was squishy tender from one end to the other and i was a bit worried. but no one hit the bathroom so it musta been fine.  internal temp was almost 140.  if i did that in a pan or flame it'd be on its way to becoming a pretty tough piece of meat. i guess i was just thrown off by the outcome of slow and low smoking.


today the leftover hunk of sweet bacon-ey soft smokey meatness really shined when i sliced it up on a hot sandwich full of melted cheese and mayo.  oh dang was that a treat.  

i have a bunch of leftover baked smoked potatoes from last night too so i think we'll have twice baked taters tonight.  or as they call it in mountain talk, twyst.  not onest baked, but twyst.
Isaiah 48:10


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